Main Dishesdeliciouslyella
Beetroot Risotto
This beetroot risotto is a real show-stopper. The deep pink colour is bright and vibrant, with the earthy taste from the beetroot really shining through.
👥 2 Servings⏱️ Prep & Cook: 1h🔥 Cook: 1h👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●blender
📝 Preparation Steps
1
Preheat oven to 200°C / 180°C fan / 355°F. If you're cooking it yourself, peel the beetroot and cut into small, bite-sized pieces. Place onto a baking tray and drizzle with olive oil and salt. Bake for 35–⏱️ 40 minutes until soft.
olive oil0.5 tablespoon
2
Place a pan over medium heat and add a drizzle of olive oil. Add the onions, garlic and a pinch of salt and cook for 5–⏱️ 10 minutes until soft.
olive oil0.5 tablespoononion1garlic2 cloves
3
While the onions and garlic are cooking, mix the veggie stock with 600ml / 20 fl oz boiling water and mix well until dissolved.
onion1garlic2 cloves
4
Add the rice to the pan and cook for ⏱️ 2 minutes, before slowly adding the stock and water while it cooks. Cook for 25–⏱️ 30 minutes until soft (or according to packet instructions), adding more water when needed.
5
Once the beetroot has cooked, remove from the oven; add ½ to a blender, along with the sauce ingredients. Pulse until a smooth paste mixture forms.
6
Once the rice has absorbed all of the liquid. Add the beetroot mixture to the pan, along with the remainder of the beetroot, saving a small handful to garnish. Cook for 10 further minutes, adding a dash of plant-based milk, bit by bit, until you’re happy with the consistency.
7
Finally, top with the remaining beetroot and a sprinkle with fresh parsley before serving.
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